Artichoke, Olive, & Lemon Baked Potato
4 baked potatoes
1 cup oil-packed artichoke hearts, quartered, plus 1/4 cup of their packing oil
1/4 cup kalamata olives, chopped
1 1/2 teaspoons grated lemon zest
Olive oil
Bake the potatoes:
Heat oven to 400F. Rub 4 medium russet potatoes (8 to 10 ounces each) with a total of 1 teaspoon olive oil. Place on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes.
Top the potatoes:
In a small bowl, combine the artichokes and their oil, olives, and lemon zest. Split the 4 potatoes and, dividing evenly, top with the artichoke mixture.
Serves 4.
Real Simple, February 2011, p. 38.
